Citations in impact factor journals
| Influence of processing conditions on procyanidin profiles and antioxidant capacity of chocolates: Optimization of dark chocolate manufacturing by response surface methodology LWT - Food Science and Technology |
| Inulin in food products: prebiotic and functional ingredient British Food Journal Vol. 117, Issue 1, 371, 2015 |
| Probiotic Properties of Lactobacillus Plantarum
LRCC5193, a Plant-Origin Lactic Acid Bacterium Isolated from Kimchi and
Its Use in Chocolates Journal of Food Science |
| Viability of the Lactobacillus rhamnosus IL1 Strain in Simulated Gastrointestinal Conditions International Journal of Pharmacology Vol. 6, Issue 5, 732, 2010 |
Citation to this article as recorded by 
| Dahiya, T., R.C. Sihag and S.K. Gahlawat, 2012. Effect of probiotics on the haematological parameters of Indian magur (Clarius batrachus L.). J. Fish. Aquat. Sci., 7: 279-290. CrossRef |
| Sihag, R.C. and P. Sharma, 2012. Probiotics: The new ecofriendly alternative measures of disease control for sustainable aquaculture. J. Fish. Aquat. Sci., 7: 72-103. CrossRefDirect Link |
| Vamanu, E. and A. Vamanu, 2010. Viability of the Lactobacillus rhamnosus IL1 strain in simulated gastrointestinal conditions. Int. J. Pharmacol., 6: 732-737. CrossRefDirect Link |
Citation to this article as recorded by 
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PROBİYOTİK BİTTER ÇİKOLATA ÜRETİMİNDE MİKROENKAPSÜLE
LACTOBACILLUS RHAMNOSUS KULLANIMI GIDA / THE JOURNAL OF FOOD |
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Mikroenkapsüle ve Serbest Probiyotik Kültür İlavesiyle Fonksiyonel Keçiboynuzu Pekmezi Üretimi Karadeniz Fen Bilimleri Dergisi Vol. 11, Issue 1, 307, 2021 |
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Effect of Probiotics on the Haematological Parameters of Indian Magur (Clarius batrachus L.) Journal of Fisheries and Aquatic Science Vol. 7, Issue 4, 279, 2012 |
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Probiotics: The New Ecofriendly Alternative Measures of Disease Control for Sustainable Aquaculture Journal of Fisheries and Aquatic Science Vol. 7, Issue 2, 72, 2012 |
How to cite this article
P. Patel, T. Parekh and R. Subhash, 2008. Development of Probiotic and Synbiotic Chocolate Mousse: A Functional Food. Biotechnology, 7: 769-774.
DOI: 10.3923/biotech.2008.769.774
URL: https://scialert.net/abstract/?doi=biotech.2008.769.774
DOI: 10.3923/biotech.2008.769.774
URL: https://scialert.net/abstract/?doi=biotech.2008.769.774